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Open-Faced Chicken and Cheese Quesadillas

Tortillas de Harina con Pollo y Queso
These maverick open-faced quesadillas make a simple and eye-appealing light lunch. The flour tortillas are an edible base and can be fried crisp ahead of time.
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Ingredients

Makes 2 servings

  • ¼ cup vegetable oil
  • 2 flour tortillas
  • 1 skinless boneless chicken breast half
  • ⅛ teaspoon salt or to taste
  • Salt and freshly ground pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup fresh salsa purchased or homemade
  • ¼ cup sour cream
  • Cilantro sprigs

Instructions

  • Preheat the broiler.
  • Heat the oil in a medium skillet until hot and shimmering.
  • Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides.
  • Drain on paper towels.
  • Add additional oil, if needed.
  • In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total.
  • Season with salt and pepper.
  • Cut the chicken crosswise into thin strips.
  • Reserve.
  • Put the tortillas on a large baking sheet and divide the cheese evenly on top.
  • Run under the hot broiler until the cheese is melted, about 45 seconds.
  • Remove from the oven.
  • Arrange half of the chicken in the center of each tortilla.
  • Top with salsa and sour cream.
  • Garnish with a sprig of cilantro.
  • Serve at once.
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Course; Chicken / Torttilla
Cuisine; Mexican